Czech J. Food Sci., 2022, 40(5):345-351 | DOI: 10.17221/23/2022-CJFS

Characterisation of bamboo (Bambusa tuldoides) culm flour and its use in cookiesOriginal Paper

Crislayne Teodoro Vasques ORCID...*,1, Maiara Pereira Mendes1, Denise de Moraes Batista da Silva1, Claudia Cirineo Ferreira Monteiro ORCID...2, Antonio Roberto Giriboni Monteiro ORCID...1
1 Food Engineering Department, State University of Maringa (UEM), Maringa, Brazil
2 Design Department, State University of Maringa (UEM), Cianorte, Brazil

This study aimed to develop a bamboo culm flour (BCF) to be used in the formulation of cookies, replacing 15% and 30% of wheat flour (WF). The parameters analysed for bamboo flour and cookies were moisture, ash, protein, fat, fibre and carbohydrates. For the flour, the water absorption index (WAI) and water solubility index (WSI) were also determined. BCF is a good source of protein, with a low lipid content and high fibre content, presenting the potential to be used in several food products. For the cookies produced, hardness, sensory analysis and purchase intent were analysed. In the sensory analysis of acceptability, the samples that showed better acceptance were the control formulation and the 15% BCF cookie; in the same sample, crude fibre increased from 5.92 g (100 g)-1 to 11.64 g (100 g)-1 compared to the control, and the intention to purchase the 15% sample was worse than for the control but still good: the majority of tasters said they certainly or maybe would buy. Thus, it is possible to conclude that the use of BCF is considered an excellent option to enrich cookies while keeping them acceptable nutritionally.

Keywords: dietary fibre; centesimal composition; sensory analysis; high nutritional value; unconventional foods

Published: October 27, 2022  Show citation

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Vasques CT, Mendes MP, da Silva DDMB, Monteiro CCF, Monteiro ARG. Characterisation of bamboo (Bambusa tuldoides) culm flour and its use in cookies. Czech J. Food Sci. 2022;40(5):345-351. doi: 10.17221/23/2022-CJFS.
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